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Gorenje BOC 6322 AX Manual

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19
SELECTING THE COOKING MODE
Function name and
symbol
Function description
Min-Max.
Chamber
temp.
T default
(°C)
Food
probe T
default
STEAM COOKING
During steam cooking, the steam coming from the boiler flows into the
cooking chamber.
The steam heats the cooking chamber and cooks the food.
This cooking mode is ideal for cooking any type of vegetables, and it
preserves the colour, taste and above all the organoleptic properties of
the food.
40 – 100
100
70
REGENERATION
Steam and hot air contribute to heating the cooking chamber. The
heating of the food is thus quick and homogeneous, preventing it from
becoming dry.
The element that heats the air is the CIRCULAR heating element. The
radial fan distributes the heat uniformly.
This mode is suitable for heating previously cooked food (leftovers),
precooked food or frozen products.
60 – 130
110
70
PROFESSIONAL
COOKING
Cooking carried out in several phases.
When started, in the first phase, the food is steam cooked.
After an automatically determined period of time, the cooking switches to
the HOT AIR cooking mode.
This cooking system is ideal for rising any type of dough or for cooking
dough, bread or focaccia bread.
This type of cooking, however, cannot be performed several times in a
row, otherwise the results will be less than ideal.
The oven must be allowed to cool between two professional cooking
cycles. Only in this manner will the new steam phase be carried out
properly.
100–230
205
70
HOT AIR
COOKING
The air inside the cooking chamber is heated by the circular heating
element located behind the rear wall of the appliance.
The radial fan helps to move the air in a uniform manner. This system,
also known as ventilated cooking, cooks the food on every side.
40 – 230
175
70
HOT AIR + STEAM
This cooking mode is equivalent to the hot air cooking mode described
previously but also allows the possibility to produce steam, at any time,
in the cooking chamber by pressing the key
. The
production of steam in the cooking chamber is automatically deactivated
10 minutes after its start, or it can be deactivated even earlier, at any
time, by pressing the key
again. Ideal for cooking roasts.
80 – 230
175
70
LOW
TEMPERATURE
Low-temperature cooking system for relatively long time periods. Ideal
for cooking meat, producing a tender and delicate meat dish.
The air inside the cooking chamber is heated by the circular heating
element located behind the rear wall of the appliance and distributed
uniformly thanks to the ventilation produced by the radial fan. The
cooking must be carried out using the food probe supplied with the oven.
60-100
90
70
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